Though I can’t make spritz cookies (which may be my fault, or the fault of external influences like humidity and a less than stellar cookie press), apparently I CAN make meringue cookies.
These are Zimtsterne, and although they don’t quite look like the store bought kind below, they taste sweet and nutty and yummy and are a nice foil to the Lebkuchen collection here.
Speaking of Lebkuchen, I made Regine’s Lebkuchen Wiener Art yesterday, and they are delicious — just like she said they’d be!
They are a mix of honey and molasses (which I split between molasses and brown rice syrup) with a layer of black currant and raspberry jam between the gingerbread layers. Glazed with lemon sugar syrup — tasty!
I considered making Nürnberger Lebkuchen to round out the collection, but I couldn’t find citron, or any candied citrus, and I DID find actual imported from Germany lebkuchen (at the commissary, of course). So, sorry Gerrie, practicality won out and I won’t give your recipe a go this time around. I will post photos after our Sunday Advent Cookie and Glühwein party and show all the variations, plus a taste test report. I should have a nice mix of military friends who have tasted the real thing, and island pals who may find it all too strange!